Charred Broccoli and Grain Bowl

This vibrant grain bowl showcases the best of winter citrus and seasonal vegetables. Charred broccoli provides a smoky contrast to sweet mandarins, while a honey-miso vinaigrette brings everything together. The components layer beautifully and keep well throughout the week. Photo by Amanda Rosenblatt.

Serves 4

Ingredients

1 large head broccoli (florets and stems), cut into bite-size pieces

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

2 cups cooked farro or brown rice

½ cup toasted almonds

2 mandarins, segmented

Olive oil, salt and pepper

For honey-miso vinaigrette

1 tablespoon white miso

1 tablespoon honey

2 tablespoons rice vinegar or citrus juice

3 tablespoons olive oil

Pinch of salt

Instructions

Heat oven to 425°. On a large baking sheet or roasting pan, lined with parchment

paper; toss the broccoli with olive oil, salt and black pepper. Roast for 12 to 15

minutes. The broccoli should be bright green with charred edges, tender but still

has some bite.

In a large bowl, toss cooked grains, warm broccoli, toasted almonds and citrus

segments.

To make vinaigrette: Whisk ingredients until smooth and combine with the rest

of the ingredients in a bowl.

Serve warm or at room temperature.

Transform This Recipe

1. Portion leftovers into jars or bowls with chickpeas for grab-and-go lunches.

2. Toss remaining components with fresh arugula and a splash of vinaigrette for a

completely new grain bowl.

3. Chop leftovers and sauté into an egg scramble for a nutrient-packed breakfast.

4. Leftover roasted vegetables also make a perfect salad topper or sandwich filling.

5. For a dinner upgrade, add seared salmon or crispy tofu for extra protein.